Chermoula Fish Skewers

Step 1

Soak four wooden skewers in cold water for 15 minutes so they don't catch fire on the grill.

Step 2

Strip the leaves from the cilantro and parsley stems and place the leaves in a food processor bowl (discard stems).

Step 3

Peel the garlic cloves, then add them to the food processor on top of the herbs.

Step 4

Pour in the olive oil, lemon juice, cumin, and salt, then pulse the processor 8–10 times until the mixture looks like a thick, chunky paste with flecks of herb visible.

Step 5

Pat the fish dry with paper towels, then lay it on a cutting board and cut it into 16 pieces about 1.5 inches long and 1 inch thick, cutting parallel to the cutting board so each piece is a roughly uniform block.

Step 6

Thread two pieces of fish onto each soaked skewer, leaving a tiny gap between them, then set the skewers on a plate.

Step 7

Spoon the chermoula paste evenly over all the fish pieces on the skewers, using your fingers to rub it into crevices and coat every surface.

Step 8

Preheat a grill to medium-high heat (you should be able to hold your hand 4 inches above the grate for only 2–3 seconds before it feels too hot).

Step 9

Lay the skewers directly on the grill grate, spacing them 2 inches apart, and close the lid.

Step 10

Grill for 4 minutes without moving the skewers, until the bottom surface has dark brown char marks and the paste looks slightly darker.

Step 11

Flip each skewer with tongs, then grill for 3–4 minutes more until the second side is charred and the fish feels firm when you press the thickest piece with your finger.

Step 12

Transfer the skewers to a serving plate and let them rest for 2 minutes before eating.